eats

pumpkin maple scones

Happy first day of fall!

Hands down, fall is my favorite season. Fall encourages community – from football tailgates, to Thanksgiving potlucks, to catching up with a good friend over a pumpkin spice latte. Not to mention, fall is just one big build up to Christmas Day!!

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So on this scorching 91°F “fall” day, I decided to play around in my kitchen using the essential fall ingredient: pumpkin. Besides just being delicious, pumpkin puree is rich in nutrients. Pumpkin is high in fiber, potassium, vitamin A, and vitamin K.

Another ingredient I love in this recipe is whole wheat flour in this recipe. Whole wheat flour is a staple in my kitchen. For the same measurement of flour, whole wheat flour has 5 times as much dietary fiber in it than white all purpose flour. It is also rich in iron and B vitamins. However, baking with whole wheat flour takes proactive thinking because it is known for making foods too dense or dry. The pumpkin in this recipe really helps to keep these scones soft. These scones instead are exquisitely rich. I couldn’t get enough of the buttery and soft pumpkin treats, so I packaged them up in baggies to give to some of my sweetest friends!

pumpkin maple scones

Download the pumpkin maple scones recipe here!

 

image1.JPGGo ahead and make a batch of these pumpkin maple scones this weekend and share them with your closest friends! Please comment and share this recipe if you like it! Happy fall, y’all.

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